| STUFFED IDIAPPAM |
|
A speciality
of Kerala |
| Serves: Four, Time required: 15 minutes |
 |
Ingredients |
| Nenmani rice flour (200 g), water (200ml), Butter,
salt, sugar. |
Filling |
| Meat minced ( 500 gm ), Cashew bits , Coconut
milk ( 200 ml ) Onion chopped (100 mg), Ginger paste (10 mg),
Garlic paste (10 mg), Red chilli paste ( 10 mg ), Tomato chopped
(100 mg), Salt ( 5 mg ), Lime Juice (10- mg), Garam masala powder
( 3 mg), Coriander leaves chopped (10 mg ), Oil ( 50 ml). |
Procedure |
| Boil water with salt, butter and sugar. Add flour
and stir well to form a dough. Remove from fire. Heat oil and
fry onion to light brown color Add the ground ingredients, meat
and cashew and fry until all the water evaporates. Add tomatoes
and stir for 5 minutes. Then add coconut milk, salt and other
seasonings and cook until all the liquid evaporates. Finish with
coriander leaves. Grease an idili or tartlet mould and pipe the
rice flour mixture through noodle nozzle to form a base on the
mould. Steam for 3 minutes. Keep around 50 mg of filling on this
and pipe one more layers of pasta on it to cover. Serve hot. |
| STIR – FRIED RICE WITH CHICKEN |
|
Boneless chicken
and vegetables with Nenmani basmathi rice |
| Serves : Four , Time required: 25 minutes |
 |
Ingredients |
| 4 tbsp margarine ,1 ¼ cups rice ,2 cups
(300 g) boneless chicken, cubed ,1 ½ cups water, 2 tbsp
soya sauce, 1¾ cups (350 g) mixed chopped vegetables (celery,
spring onions, green and yellow peppers),1 chicken stock cube,
crumbled to prevent lumps. |
Procedure |
| Melt the margarine in a non-stick frying pan.
Add the rice and boneless chicken and stir over medium-high heat
till lightly browned. Add the water, soya sauce, chopped vegetables
and the crumbled stock cube. Cover and simmer for 15 to 20 minutes,
adding more water if required, till the rice and chicken are cooked.
Serve hot. |
Nutritive value of each serving |
| Calories: 410 kcal , Proteins: 29.9 g , Fat: 13.8
g , Minerals: 2.7 g , Fibre: 1.4 g , Carbohydrates: 69.3 g. |
|
